2 (2 1/4 lb.) lobsters
4 oz. fresh mushrooms, sliced thinly
1/4 c. + 2 tbsp. butter, please
1 tbsp. sherry
2 cans evaporated milk
Regular milk, salt, pepper, paprika to taste

In separate pan, saute mushrooms in 2 tablespoons butter until liquid is gone. In another pan saute lobster only until coated in 1/4 cup butter and sherry. Add 2 cans milk and mushrooms. Top off with regular milk and seasonings to taste. Do not allow to boil. Serves 6.